Sweet Potato & Summer Squash Muffins

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Sweet Potato & Summer Squash Muffins

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Course: Breakfast
Cuisine: American
Keyword: bake, dairy free, muffins, summer squash, sweet potatoes, vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 24 muffins
Calories: 100kcal

Ingredients

  • 1 medium sweet potato
  • 1 1/2 medium squash, summer
  • 2 cup flour, whole wheat
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger, ground
  • 1 teaspoon salt
  • 2 tablespoon flaxseed, ground
  • 3 ounces water
  • 1/4 cup olive oil
  • 1/2 cup applesauce, unsweetened
  • 2/3 cup sugar, turbinado
  • 2/3 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1 ounce pumpkin seed kernels
  • 1/8 cup sunflower seeds

Instructions

  • Use leftover sweet potato, or bake one the night before at 350 degrees for about 2 hours.Slice and microwave summer squash with 1 Tablespoon of water for about 6 minutes.  Puree your squash once soft (you will want 1/2- 3/4 cups).
  • Preheat oven to 375 degrees. Line muffin tin with paper liners.  Stir together the beginning dry ingredients: flour, baking powder, soda, cinnamon, ginger, and salt. 
  • In a small bowl, mix together the ground flax and water, set aside.
  • Then in a separate bowl, whisk together oil, apple sauce, sugar, almond milk and vanilla.  Add pureed squash to the milk mixture.
  • Mash sweet potato (should be approximately 1/2 cup), add to milk mixture, along with the flax and water mixture, whisk thoroughly.
  • Gradually add wet ingredients to the dry; avoid over mixing.
  • Spoon into muffin tin, 3/4 full. Sprinkle pumpkin and sunflower seeds over the top, bake 22-25 minutes, or until a toothpick inserted, comes out clean.
  • Allow to cool before serving.
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Nutrition

Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Sodium: 134mg | Fiber: 2g | Sugar: 7g

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